CURRENT MENU

  Small

Warm buttermilk bread, cultured brown butter, sea salt 

9

Beetroot, fresh cheese, yaya carrot, horseradish

16

Celeriac and apple soup, smoked sablefish mascarpone, apple agrodolce

15

Duck confit, winter squash bread pudding, chanterelle creme

16

Hakurei turnip and celery root remoulade, nasturtium caper, turnip green

15

6 raw oysters, pickled chard stem, fermented chili

24

Brussel sprouts, bacon, soft poached duck egg, smoked grana

17

Large

Duck breast, beetroot, cabernet onion, candied quince

39

Heritage pork, kale, white beans, pork jus

38

Oyster stew, celery, sweet onion, heirloom potato, cream, horseradish

34

Tillamook beef en daube, carrots, turnips, mascarpone polenta

45

Ling cod, artichoke, chanterelles, garlic, parsley

36

Tasting Menu

Leeks en vinaigrette, smoked sablefish, ash

Braised duck terrine, celeriac, parsley

Roasted squash soup, quince, brown butter

Ling cod, artichoke, lemon

Tillamook beef brisket, brussel sprouts, redbor kale

Apple and fig leaf
95
wine pairing 55
Participation of the table required

Price does not include 20% service gratuity

Substitutions politely declined

*The state of Oregon would like us to mention consuming raw or undercooked foods can cause foodborne illness.

 Wild and foraged foods are not an inspected product. 

SWEETS

Lemon posset, candied lemon, vanilla, strawberry 10

Salted chocolate cremeux, anglaise, caramel, brown butter 11

Apple upside down cake, miso ice cream, toasted miso 11

Sweet corn pudding, candied tomatoes, brown butter 11

Sorbet 10

Dietary and Special Request:

Any special requests require 24 hour notice and a 20% service gratuity will be applied to the entire check.

NON-ALCOHOLIC

Mountain Valley Sparkling Water 1l, 10

Housemade sodas; seasonal flavors, 8

Fentiman’s Soda; Curious Cola, Victorian Lemonade, 6

Steelhead Root Beer, 6

Flat Four coffee, pour over,  2 cup/4 cup,  7/9

Hot tea, 32oz pot, 9